<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d7860716068121027008\x26blogName\x3dDelicious+Recipes+by+Nisha\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://nisha-recipes.blogspot.com/search\x26blogLocale\x3den_US\x26v\x3d2\x26homepageUrl\x3dhttp://nisha-recipes.blogspot.com/\x26vt\x3d3856563944705347308', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Delicious Recipes by Nisha

Recipes from Nisha, Indian Recipes, Total Health Recipes and lots more

BESAN BARFI (HOLI SPECIAL)

Thursday, March 13, 2008
Ingredients:
  • 200 gms Bengal Gram
  • 200 gms Sugar (powder)
  • 10 gms Ghee
  • 10 gms Kismis
  • 1/2 tsp Cardamom powder

Method:
  • Heat the ghee and cook the besan on medium flame till the raw smell disappears.
  • Make sure the colour of the besan does not change. Add the sugar and turn.
  • Remove from fire. Mix in the kismis and cardamom powder.
  • Spread out on an inverted greased plate. When firm cut into squares. Besan ki burfi is ready to be eaten.

Labels: , , ,

KUCHO AMER ACHAR

Wednesday, March 12, 2008
Ingredients:

1/2 cup mustard oil
1 tsp red chilli powder
1 tsp panch phoron powder
salt to taste
1/2 kg jaggery
4 - 5 raw mangoes (grated)
1/2 tsp turmeric powder

Method:

  • Mix the grated mangoes, jaggery, turmeric powder and salt.
  • Keep the mixture in the sun for about 4-5 days at a stretch.
  • Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.
  • Mix in the mustard oil just before bottling and preserving it.

Labels: , ,

Nikhuti Payesh

Saturday, March 1, 2008

Ingredients:
Cottage cheese (channa)-500gms, Milk-1 litre, Sugar-1 kg, Refined flour- 100gm, Sodium bi carbonate-1/2 tsp, Black cardamom- 2-3, Ghee-for frying, Cinnamon- 4-5, Jaitri (mace)- 2-3

Method:
Kneed properly cheese, flour, cardamom, sodium bicarbonate and 1 spoon of ghee together. Make small elongated balls out of the mixture. Boil ghee and fry the balls till dark brown. Boil milk separately adding mace and cinnamon till it condense. Make syrup boiling sugar in water. Keep the nikhuties in the syrup for 2 hours. Remove the balls with a strainer and dip in boiled milk. Serve after cooling.


Labels: , ,

Directory of Food/drink Blogs Food & Drink blogs